Pressure Cooker Chicago Steak Roll Ups
photo by Half-fast-cook
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 1⁄2 lbs round steaks, cut 1/2-inch thick
- 1 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup fresh breadcrumb
- 1 1⁄4 cups chopped onions
- 2 cups finely chopped butternut squash (peeled)
- 1⁄4 cup chopped green pepper
- 1⁄4 cup chopped celery
- 1 teaspoon salt
- 1 egg, beaten
- 2 tablespoons margarine, melted
- 1⁄4 cup margarine
- 1 cup water
directions
- Cut meat into 8 pieces and pound until 1/4 inch thick.
- Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
- Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
- Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
- Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
- Remove rolls from pan.
- Place 1 cup water and cooking rack or steamer basket in pressure cooker.
- Put rolls on rack or in basket.
- Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
- Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
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Reviews
-
My husband lives and breathes Chicago, so the name drew me in, even though he never heard of a Chicago steak roll up. I may have had too much filling, although I used the indicated amounts, but I had trouble sealing up the rolls, so they were more like porcupine roll ups when I got through with them. Ultimately, mine were too soggy, mushy and raw in the center. Also, not very flavorful, even though I added garlic and seasoned salt. I had to cut them in slices and fry them in olive oil to try to save the day. We got through them but won't try again. Two stars as it could be the cook and not the recipe. A photo of the porcupine rolls before cooking is included.